Roles & Responsibilities
Job Highlights :
- 48 Hours per week
- Located at West Coast
- Gross can be up to $4,500
Key Responsibilities
Supervise and train service staff to deliver excellent customer service.Maintain a clean, safe, and pleasant dining environment.Oversee food presentation and ensure compliance with food health & safety regulations.Interact with customers, manage feedback, and resolve complaints promptly.Perform cashiering duties and process supplier purchase orders.Prepare duty rosters and ensure smooth daily operations.Monitor supermarket inventory and ensure adequate stock levels.Ensure displays are neat, attractive, safely presented, and correctly priced.Uphold company service standards, product knowledge, and hygiene practices.Foster teamwork and respectful communication between service and kitchen teams.Handle ad-hoc duties as assigned by Senior Manager.Requirements
Minimum Diploma in Culinary or equivalentPrior experience in Japanese restaurant operations / management is advantageous (job-related exposure).Strong leadership, communication, and customer service skills.Able to work 48 hours per week, including weekends and public holidays.Interested candidate may submit full resume to 6990 0434 (WhatsApp - Miya) and only shortlisted candidate will be notified.
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We regret to inform that only shortlisted candidates would be notified.Kuan Mei Yang
Registration Number : R24124509
EA License No : 06C2859 (MCI Career Services Pte Ltd)
Tell employers what skills you have
Customer Service Skills
Product Knowledge
Coaching
Leadership
Restaurants
Food Quality
Inventory
Administration
Sanitation
Compliance
Cashiering
Customer Service
Japanese
Hospitality